2 cups sliced carrots
1 cup chopped onion
1 large green bell pepper, sliced into strips
1/2 cup sliced celery
2 cans (approx 14-oz each) chicken broth
2/3 cup all-purpose flour
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 large red potatoes, skin on and cut into bite-size cubes
1 pkg (6-oz) fresh mushrooms, halved
3/4 cup frozen peas
1 tsp dried basil
3/4 tsp dried rosemary
1/4 tsp dried tarragon
3/4 tsp salt
1/4 tsp black pepper
1/4 cup heavy cream (or 1/4 cup fat-free evaporated milk)
Combine the carrots, onion, bell pepper, and celery in a slow cooker or crockpot. Stir in the chicken broth, saving 1 cup for later. Place lid on cooker and cook on low setting for 2 hours.
Stir the flour into the 1 cup of saved chicken broth until smooth. Slowly stir the mixture into the mixture in the cooker. Add the chicken, potatoes, mushrooms, peas, and seasonings to the cooker; cover and cook an additional 4 hours until the chicken is cooked through and the veggies are tender. Stir in the cream.
1 cup biscuit mix
1/4 tsp dried basil
1/4 tsp dried rosemary
1/8 tsp dried tarragon
1/3 cup low-fat milk
In a small bowl combine the biscuit mix and herbs. Stir in the milk to form a soft dough. Spoon the dough on top of the stew in four large spoonfuls. Cook, uncovered, for 30 minutes then cover and cook for another 30 to 45 minutes. The dumplings should be firm and a wooden toothpick inserted in the center should come out clean.